Roasted sweet potato rounds sandwich maple-glazed chicken cutlets. The rest of the sweet potato goes on the pan as fries, and blueberries finish the plate.
190gsweet potatoskin on, choose one wide enough for slider rounds
1/2cupblueberries75 g
2tsppure maple syrup
2tspolive oildivided
plain saltto taste
Instructions
Heat the oven to 425°F. Scrub the sweet potato. Cut four wide, ⅜-inch-thick rounds for the slider buns. Cut the remaining sweet potato into thin fries.
Toss the rounds and fries with half the oil and a pinch of salt. Spread on a sheet pan in one layer. Roast for 10 minutes, turn, then roast for 12-15 minutes more, until tender and browned.
While the sweet potato roasts, cut the chicken into two bun-size cutlets, each about ½ inch thick. Season lightly with salt.
Heat the remaining oil in a skillet over medium-high heat. Sear the cutlets for 3-5 minutes per side, until the thickest part reaches 165°F. Remove from the heat and brush both sides with maple syrup.
Sandwich each cutlet between two roasted rounds. Rinse fresh blueberries and serve them with the sliders and fries.
Gluten-free, dairy-free and grain-free. Made with Core AIP elimination ingredients. Histamine tolerance varies. Choose fresh or promptly frozen chicken. Seven-serving batch: For seven servings, cut 28 wide rounds and 14 cutlets. Use two sheet pans and sear the chicken in batches. Freeze extra cooked portions promptly. Pack the berries separately.